BISHOP'S BREAD
This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. -Yvonne Wheeler, Minneapolis, Minnesota
Provided by Taste of Home
Time 2h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 320 calories, Fat 15g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 7g protein.
BISHOP'S BREAD II
Great for gifts. Make ahead and freeze for later. Rich and tasty!
Provided by Lovesmurfs
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
- In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
- Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
- Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 25.1 g, Fiber 5.1 g, Protein 6.3 g, SaturatedFat 8.1 g, Sodium 302.1 mg, Sugar 46 g
BISHOPS BREAD
This is a Christmas tradition in my family. My mom got the recipe out of a church cookbook in the 50's. I usually make 3 loafs at a time. It is wonderful! Even those who hate fruitcake love this!
Provided by Bekah
Categories Quick Breads
Time 1h50m
Yield 1 Loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Grease well a bread/loaf pan.
- If not the non-stick kind, line the bottom only with 3 layers of waxed paper and then grease.
- Into bowl mix flour, baking powder, and salt; then stir in chocolate chips, walnuts, dates and cherries until well coated with flour.
- In large bowl, beat the eggs well; then gradually beat in sugar.
- Fold in the flour mixture and mix well (this will be stiff) and pour into greased pan.
- Bake 1 1/2 hours or until cake tester come out clean.
- Cool in pan.
- Wrap in foil when removed from pan and store at room temp.
- Slice, serve and enjoy!
- This is much better the next day!
BISHOP'S BREAD
I got this recipe from my mother-in-law - she said it's very old, she thought she got it from a magazine in 1965. She said she'd probably add more dates and pecans the next time she made it, but I think I'll add more chocolate chips!
Provided by bunkie68
Categories Quick Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Mix first three ingredients.
- Add nuts, fruit and chocolate and mix lightly.
- Beat eggs and sugar together and stir into first mixture.
- Line a 9 x 5 x 3 loaf pan with brown paper; butter paper.
- Pour in mixture.
- Bake in slow oven (325°F.) about 1 hour and 15 minutes.
- Turn out on rack to cool.
- Bread is best if stored, well-wrapped, for a day or two before slicing.
Nutrition Facts : Calories 4458.8, Fat 152.4, SaturatedFat 51.2, Cholesterol 852.7, Sodium 4263.4, Carbohydrate 710.5, Fiber 48.4, Sugar 440.3, Protein 89
SWEET BISHOP'S BREAD
Don't let the name fool you. This is a melt in your mouth coffee cake!
Provided by Lynnda Cloutier
Categories Sweet Breads
Number Of Ingredients 9
Steps:
- 1. Mix together flour, sugar, salt and butter til crumbly. Measure and set aside 3/4 cup of this mixture.
- 2. To the remaining mixture, add the baking powder, soda, cinnamon, egg and buttermilk. Beat til batter is smooth.
- 3. Spread batter in greased 8 inch square pan. Sprinkle 3/4 cup reserved mixture on top. Bake at 350 for 50 to 60 minutes or til wooden pick inserted in center comes out clean. Cool ten minutes. Cut and serve warm
- 4. Serves 9 to 12 Crème de Colorado
BISHOPS BREAD
My mom use to make this all the time when I was a child. Now this is one of my favorite breads to make. I have many traditions, this bread is one of them that I make every year for Christmas gifts. It is a bread that can be made any day of the week besides give as gifts.
Provided by Lori-Jo Wahl
Categories Breads
Time 2h
Number Of Ingredients 9
Steps:
- 1. In large bowl: sift flour with baking powder & salt. Stir in chocolate chips, nuts, dates & cherries until are all well coated.
- 2. In medium bowl: beat eggs well; gradually beat in sugar. Fold into the flour mixture.
- 3. Line the bottom of a loaf pan with wax paper & grease the sides well. Pour mixture in pan & smooth out
- 4. Bake: 325 degrees for 1 1/2 hours or until toothpick comes out clean.
BISCHOFSBROT (BISHOP'S BREAD)
Steps:
- Cream the butter and one-half cup of the sugar. Slowly add five of the egg yolks and blend thoroughly. (The remaining egg yolk may be saved for another use, or discarded.) Add the lemon and orange rind.
- Beat all six egg whites with the remaining sugar until stiff. Add to the mixture.
- Add the raisins, almonds, chocolate bits and flour. Lightly butter a 10-inch-by-3-inch-by-5-inch loaf pan and sprinkle with flour.
- Bake at 350 degrees for 50 minutes. The bread is done when no imprint is left when finger-tested in the center.
- Cool the bread on a rack and decorate with powdered sugar and almonds.
CHRISTMAS BISHOP'S BREAD
Packed with cherries, chocolate and nuts, this delectable quick bread has become a Christmas family tradition.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in chocolate chips, raisins, pecans and cherries., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack., In a small bowl, mix glaze ingredients until smooth. Drizzle over warm bread.
Nutrition Facts :
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